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Item No.:
21
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Site:
Buffet-Lido Forward Line- Chef's Choice
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Violation:
An electrical cord was lying on the deck of a technical compartment on the port side forward line. This was corrected at the time of the inspection.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
16
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Site:
Galley-Buffet Pantry
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Violation:
A Lexan box of cucumbers was placed on the time control counter BUP-1 and had a seven day discard label attached to the container. A container of anchovies and a container of hummus were placed on time control in an undercounter refrigerator and both containers had seven day discard labels attached to the containers. Staff reported all food items were on time control and all units were listed on the time control plan.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
38
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Site:
Buffet-Pizzeria
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Violation:
Staff reported they were no longer using the display cabinet at the pizzeria outlet. Cracks were noted on one of the sides of the sliding glass shelves and dust had accumulated in this crack of the shelf support.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
20
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Site:
Buffet-Pizzeria
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Violation:
Staff reported they were no longer using the display cabinet at the pizzeria outlet. Difficult to clean cracks were noted on one of the sides of the sliding glass shelves.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
26
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Site:
Buffet-Pizzeria
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Violation:
In the pizza display cabinet noted in Item 3, dust had accumulated in the crack of the shelf support.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
21
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Site:
Dining Room-Deck 3 Silver Dining Room- Port Coffee Station
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Violation:
A difficult to clean seam was noted where the legs of the espresso machine penetrated the leg support foundation. Staff reported sealant was placed in this seam.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Dining Room-Deck 3 Silver Dining Room- Port Coffee Station
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Violation:
Soil and food debris were observed in the seam where the legs of the espresso machine penetrated the leg support foundation noted in Item 5. This was area was cleaned before the sealant was applied.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
21
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Site:
Dining Room-Forward Line- Flat Top Grill
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Violation:
The grease drain pipe located on bottom of the flat top grill equipment had moved, exposing a technical space where an electrical wire was observed.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
26
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Site:
Galley-Ice Machine
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Violation:
A slight build-up of sediment was noted in the recirculating water baths of the left and right ice maker units. The machine was immediately placed out of service to be re-cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Galley-Guy's Burger Joint- Walk-in Freezer
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Violation:
Frozen condensation was noted on the bulkheads, deckhead, and deck of the walk-in freezer Rm 53.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in storage areas are cleaned as often as necessary.
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Item No.:
08
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Site:
Potable Water-Cabin 6-384
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Violation:
The flexible shower connection in the toilet room had no backflow prevention device attached. Staff installed a backflow preventer to the shower hose connection during the inspection.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
10
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Site:
Recreational Water Facilities-Forward Pool, Slide and Child Pool
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Violation:
The recirculation, filtration, and halogen/pH dosing system is combined for the forward pool, slide pool, and child pool (located near Camp Carnival). The turnover rate for these three RWF's is 2.5 hours, and not the required 0.5 hours for a children's pool.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
Recommend isolating the child pool while a solution is realized and not using it until a change is made, increase the turnover for all the connected RWF's to 0.5 hours, or creating separate recirculation, filtration, and halogenation/pH dosing system for the child pool. A plan for this was reviewed verbally with the contractor during the inspection.
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Item No.:
*
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Site:
Recreational Water Facilities-Chart Records
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Violation:
The slide in the chart records for the slide pool had a similar title as the slide in the chart records for the slide whirlpool. This may cause confusion during staff turnover.
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Recommendation:
Consider redesignating the name used on the chart for one of these facilities to avoid possible confusion.
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